Soak the matie fillets for about 1 1/2 hours, then cut into pieces about 2 cm wide. Remove peel from apple, cut into sticks and mix on the spot with the buttermilk sauce so that they do not discolor.
Remove seeds from cucumber and cut into slices. Finely dice the onion. Mix all ingredients with the vinaigrette. Finely chop the dill and add to the
the lettuce. Allow to stand for half an hour.
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